Berry Rich Sorbet

250 g Ripe strawberries; (about 9 oz)
250 g Rasberries; blueberries, blackberries
2 Oranges; juice of
1 Lemon; juice of
1 1/2 c Castor sugar

Wash and hull strawberries.

In a food processor, blend the berries to a puree with the orange and lemon juice and the sugar. Strain the puree and discard any seeds.

Pour the preparation into an ice-cream machine. Churn the sorbet and, when it is ready, transfer it to a pre-chilled mould or bowl covered with a lid or plastic film and place in the freezer. It keeps well for 2 to 3 days.

Berry Rich Sorbet printer friendly version located here. (Just the recipe. Nothing else.)
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